Vegan Nacho Cheese
An all-time favorite simple cashew-based Nacho Cheese sauce that is creamy, rich, and totally addictive! Pleases Vegans and non-vegans alike!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
- 2 cups Water divided
- 1/4 cup Raw cashews
- 1 2 oz. Jar Pimientos or 1/4 C.
- 1/4 cup Nutritional Yeast Flakes
- 3 Tbsp Cornstarch may also use Tapioca Flour/Starch but increase amount by 1 Tbsp.
- 2 Tbsp Vegan Margarine/Butter I use Earth Balance
- 1 Tbsp White or Light Miso Paste
- 1.5 tsp Seasoned Salt
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Apple Cider Vinegar
- Pinch Cayenne Pepper
Rinse Cashews under hot running water for several minutes or soak in HOT water for 5 minutes and then rinse.
Place rinsed cashews in blender. Add 1 cup of the water and all other remaining ingredients and blend on high until completely smooth.
Add second cup of water and pour mixture into a med size pot.
Whisk over med heat until thickened!
(Watch it closely…when you are quite sure it’s never going to get there, it thickens and bubbles all at once! ???? )
Voila! Dip chips, serve as a side for baked potatoes, drizzle over maxi-bowls etc!
No oil option:
As an alternative to butter you can add a tsp of Butter Flavor.
Another fun way to add even more flavor to this nacho cheese sauce is to add a small (10 oz.) can of diced tomatoes with green chilis (Rotel) towards the end of the thickening process! Talk about a yummy nacho cheese dip! It's absolutely irresistible!
How to Re-Heat this Vegan Nacho Cheese Sauce:
Re-warm this nacho cheese in a saucepan on the stove over low heat, or microwave it!!
Calories: 61kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.4mg